Pancetta is the belly of the pig that is cured for just 4-8 weeks. While it is safe to eat raw, pancetta is generally used in the kitchen adding fl...View full details
Massimo and Orietta Corrà, Trentino. Speck, Coppa, Pancetta, Mortandela Salami
Orietta Corrà, Coredo, Trento
In Trentino 3rd generation butcher Massimo Corrà makes salumi in the alpine Val di Non. He buys pigs that are reared extensively on a local farm and slaughtered at 14 – 16 months, more than double the age of industrially farmed pigs. Massimo works just 5 of these big pigs each week. In Trentino almost all salumi are smoked and Massimo is no exception. Historically smoke was used as a preservative but now, unshackled by considerations of safety, producers like Massimo are left free to explore what smoke can say about flavour and terroir. The wood he burns is an ingredient - like spices or herbs - and his choice of chestnut (sweet), beech (toast) and juniper berry (citrus) gives all his salumi a unique, aromatic smoking that is light and delicious. Massimo's wife, Orietta, runs their beautiful butcher's shop in Coredo
£7.00| /13 in stock
Massimo's most unusual salami is the mortandela, a seasonal salami in the shape of a patty, bound by caul, which can be either sliced and eaten or ...View full details£7.00| /13 in stock
from £6.80| /Only 4 left!
Massimo Corra makes our coppa in the Val di Non. He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally...View full detailsfrom £6.80| /Only 4 left!
from £6.50| /7 in stock
Massimo and Orietta Corrà have a butchers shop in the village of Corredo 900ms up in the alpine Val di Non. He doesn't have his own pigs but buys t...View full detailsfrom £6.50| /7 in stock